Brined and Smoked Bone-in Chicken Breasts

Brined and Smoked Bone-in Chicken Breasts

from mrecipes.com
315 min
6 servings

Delicious brined and smoked bone-in chicken recipe. You can use bone-in chicken breasts or bone-in chicken thighs for this recipe.

Ingredients

  • 6 bone-in, skin-on, split chicken breasts
  • 1 gallon + 2 cups filtered water
  • 1 cup coarse sea salt
  • 1/2 cup brown sugar
  • 1 orange sliced thinly
  • 2 tsps whole peppercorns
  • 3 bay leaves
  • 3 TBS paprika
  • 1-1/2 TBS garlic powder
  • 1-1/2 TBS onion powder
  • 2 tsps freshly ground black pepper
  • 2 tsps lemon zest
  • Water and orange slices for the smoker
  • Hickory or mesquite wood chips

Directions

  1. 1

    In a large glass or plastic container, add the water, salt, and sugar. Stir until the salt and sugar are dissolved. Add the orange slices, peppercorns, and bay leaves. Submerge the chicken breasts in the brine. Cover the container with a lid or plastic wrap. Place the container in the refrigerator or inside a cooler with ice. Allow the chicken to brine for 2 to 4 hours.

  2. 2

    In a small bowl, whisk together the paprika, onion powder, garlic powder, pepper, and lemon zest. Cover and set aside.

  3. 3

    Remove a rack from your Masterbuilt Smoker. Take the chicken out of the brine and carefully rinse it well under cold running water. Pat the chicken dry with paper towels. Rub the chicken breasts all over with the dry spice mixture. Place them on the rack with the skin side facing up. Allow them to come to room temperature for approximately 30 minutes.

  4. 4

    Prepare the smoker by filling the bowl with water and orange slices. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.

  5. 5

    Place the rack with the seasoned chicken breasts inside the smoker and close the door. Smoke for approximately 1-1/2 to 2 hours. At 1-1/2 hours, check the internal temperature of the meat with a digital meat thermometer. You are looking for between 160 and 165°F. You also want the skin to be browned. Continue cooking until the meat comes to the desired temperature. Check the wood chips and water every 45 minutes and replenish as needed.

  6. 6

    Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.

  7. 7

    With a sharp knife remove the breast meat from the bone. Slice the breast into 1/4 inch thick portions. Place on a platter and serve with an herbed potato salad. (A recipe follows).